Thai, Vietnamese and Cambodian Recipes, page 3
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Thai Ingredient Substitutes
- Miang Kham (Mieng Kam) — This recipe requires a great deal of preparation time, but it's well worth it - especially if you've eaten a tasty miang kham before and have a craving. There's nothing like it. The blend of coconut, ginger, fresh bitter leaves, peanut, lime and chile is a fantastic flavor and one that goes very well with the American palate.
- Miang Kum — Miang Kum is an appetizer of sorts. It is commonly enjoyed as a snack, or as a complement to beer. (Any beverage will do.) Miang Kum is normally served on a large platter, with several items, all separated
- Mu Yang Takrai (BBQ Pork with Lemon Grass - Thai) — This is essentially a hawker food: meat (usually pork) is threaded on skewers or satay sticks and cooked over a charcoal brazier, and then served along with a dipping sauce in a small plastic bag.
- Mushroom Larb
— In this traditional Thai dish mushrooms are the meat, seasoned and spiced with lots of fresh mint and red pepper, for a satisfying eating experience.In this traditional Thai dish mushrooms are the meat, seasoned and spiced with lots of fresh mint and red pepper, for a satisfying eating experience.
- Nam Jim Polomai (Fruit Dip - Thai) — This is a simple dipping sauce usually used with deep fried items such as spring rolls and stuffed chicken wings.
- Nam Jim Wan (Sweet Dipping Sauce - Thai)
- Nam Prik Narok (Dipping Sauce from Hell - Thai) — This sauce keeps well, and is popular is "traveler's fare" in Thailand, being used as an accompaniment to various dried meats and sliced vegetables.
- Neua Yang (Charcoal Broiled Beef in a Hot-Sweet Sauce - Thai) — Neua yang or barbecued beef - has a more assertive sauce to go with the stronger flavor of the beef. It is best accompanied with a bottle of strong beer, especially when eaten as lunch during a break from working in the paddy fields.
- Nua Yang Nam Tok (Waterfall Beef) — In Thai nua is beef, yang means broiled (over a charcoal burner), and nam tok is a waterfall. The name comes from the sound the juices dripping from the beef onto the open charcoal brazier.
- Nuoc Cham
- Pad Mi Korat Phet (Hot Noodles - Korat Style - Thai)
- Pad Ped Pla Dhuk (Spicy Catfish - Thai)
- Pad See You (Thai Soy Sauce Noodles) — This is a delicious stir-fried Thai noodle dish. It is basically noodles stir-fried with soy sauce - sounds kind of plain, but it is truly delicious.
- Pad Si-iew (Sweet Soya Beef - Thai) — Si-iew (pronounced approximately "see yew") is the name for sweet dark soy sauce in the dominant local Chinese dialect. Pad si-iew is a favorite lunch dish, a Thai version of fast food (and if you are on a diet and omit the coconut milk, not as fattening as a beefburger!)
- Pad Thai
- Pad Thai 2
- Pad Thai with Shrimp
- Panang Curry — Panang Curry is a popular favorite at many Thai restaurants. It is usually made with beef, but either chicken or pork can be substituted. Thai curries are typically a meal in themselves, but it is not uncommon to eat curry alongside your other favorite Thai dishes.
- Peanut Thai Noodle Salad
- Penaeng Kai (Penang Curry with Chicken) — Penaeng is a dry curry, probably originally "imported" from Malaysia. It can be prepared with any meat, and many fishes. This variety uses chicken.
- Pickled Bean Sprouts
- Pineapple Fried Rice - Thai — This is an all-around favorite. You will find this dish on almost every Thai restaurant's menu. It is also fun to make, because you can actually serve in the pineapple!
- Pineapple Salad — This salad is drenched with the sweet-salty flavor for which Thailand is famous.
- Pla Kapong Kimao (Deep Fried Fish with Garlic Sauce - Thai) — In Thai "kimao" means drunk. However unlike the Chinese "drunken" dishes, which are marinated in alcohol, Thai "kimao" dishes are eaten by drunks - i.e. they are traditional bar food. Sometimes, like this one, they are believed to "put a lining on your stomach" to allow you to drink more.
- Pla Lat (3-Flavored Fish - Thai) — A traditional treatment for fish that simply contrasts sweet, hot and sour flavor elements.
- Pla Nung Khing Sai Het (Steamed Fish with Ginger and Mushrooms - Thai) — Traditionally this is prepared with the fish known in the West as a pomfret, but any similar (flat) fish will do.
- Poached Fish Fillet in Coconut Cream
- Curry over Rice Noodles
- Pork Riblets Simmered in Caramel Sauce (Suon Kho) — Traditionally, the riblets were grilled over charcoal to sear in the flavors before simmering.
- Pork Simmered in Coconut Milk
- Pumpkin and Coconut Cream Soup
- Red Curry Paste — Curry paste is an essential ingredient in Thai curry dishes.
- Red Thai Curry
- Roasted Lemongrass Chicken
- Satay Kai (Chicken Satay - Thai) — Satay, of course, is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time. This is a Thai version.
- Sesame Noodles with Thai Peanut Sauce
- Seua Rong Hai (Barbecued Beef - Thai)
- Shrimp in Caramel Sauce (Tom Kho)
- Som Tam Isan — This is a typical isan (northeast) dish. It can be made with or without the plara (pickled mud fish).
- Special Thai Chicken with Chiles
- Spicy Grilled Thai Chicken
- Spicy Korean Pork Ribs — These Spicy Korean Pork Ribs are flavored with a sweet chili and sesame sauce that will delight family and friends alike.
- Spicy Thai Chicken Salad
- Spicy Thai Noodles
- Spicy Thai Pasta Salad
- Spicy Thai Slaw
- Spicy Tofu Salad (Thailand)
- Stir Fried Sweet and Sour Vegetables (Thailand)
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